Well all in all it was a nice trip and great to get away for a few days.

The specifics are we bid $105/night on Priceline in the Union Square area
and were accepted by the Hilton Union Square. The down side is parking in
the area is 25 to 30 bucks a day off site. The hotel parking was 50 to 55
for Valet. We stuffed the car and purchased 3 day passes for $18.00 good for
all public transportation but the BART.

The rooms were nice however the Hotel has closed all but the Urban cafe,
good for lunch and dinner only and the room service menu was marginal at
best. The Japanese restaurant and the Cityscape (47th floor - top of the
hotel) were both closed.

We used the cable car lines and the F streetcar lines as our transportation.
The F line uses antique streetcars that are a kick. Here is a picture of the
Italian car imported from Milan Italy. The F line runs from Fisherman's
Wharf to the foot of Market Street ( Ferry Building)

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Since we had no special obligations it was a good way to go, Hanging over
the edge of the cable cars and taking antique street cars was a ball.

We went from out hotel by cable car up to California Street and down to
California and Market and a short walk to the Ferry Bldg. IMHO the best
ride in the place is the Ferry from the Building over to Sausalito - $3.75
each way for seniors - a 20 minute boat ride past Alcatraz. We took the
ride and had lunch in Sausalito and the boat ride back was nice exploring
the shops in the

We went back to the Ferry Building (Pier 1-2) at the foot of Market street -

Here are some photos of some the stores - Yum Yum Yum!

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Back to the hotel for a rest and some Macy's shopping.

For the final evening the Scoma's tradition was upheld. The waiter asked if
we needed some help with the menu I asked him if her needed any help with
the menu - we both laughed and he said welcome back. There are 2 San
Francisco inventions which have withstood the test of time. The first is
Lactobacillus sanfranciscensis (sour dough bread) and Cioppino (yes it is
not Italian it is a San Francisco Invention) We had both at Scoma's.

SCOMA'S RECIPES
Scoma's Lazy Man's Cioppino
(Serves 4 - 6 people)
Prep time: 30-45 minutes
Cook time: 30-40 minutes

INGREDIENTS
1?4 cup olive oil
1 tablespoon garlic
1 large white or yellow onion, chopped
1/2 cup dry white wine
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 cups fish stock or clam juice
6 cups of your favorite tomato sauce
1 lb rock cod cut into 1" cubes
1.5 lbs Manila clams
12oz prawns (deveined and peeled)
1 lb cooked crab meat
8oz bay shrimp
12oz scallops
Salt and pepper
PROCEDURE
Heat olive oil over medium heat and cook garlic for one minute.
Add the onions and let them sweat for two or three minutes.
Turn heat to high and add the wine to deglaze. Cook for 2-3 minutes (or
until reduced in half) then reduce heat to medium.
Add fresh oregano and basil.
Add the tomato sauce and bring to a boil.
Slowly add fish, shellfish, and shrimp meat.
Bring the cioppino back to a boil and simmer for 5-7 minutes or until all
the seafood is cooked.
Add cooked crab meat.
Thin the cioppino to your liking with fish stock or clam juice.
Adjust the seasoning with salt & pepper.
Serve in a large bowl with fresh sourdough bread and enjoy!
SERVING SUGGESTIONS

This dish is a natural with most kinds of pasta such as linguine, angel
hair, fettuccini or penne.


The next day we used the opportunity to drive down highway 1 at a leisure
pace stopping at Napenthe in Big Sur.

Dimitri